Title: Scottish Scones
Categories: Diabetic, Quickbreads, Breads/bm
Yield: 16 sweet ones

1 c Unbleached a-p flour;* 4 tb Whipped butter;
-*a-p=all-purpose flour -(not me!! not
on your life)
1 c Whole-wheat flour; 1 c Buttermilk;
1 ts Baking powder; 1/2 c Golden raisins;
1/2 ts Salt;

Preheat oven to 400 degrees. Coat a baking sheet with non-stick
cooking spray. In a medium-size bowl, sift dry ingredients together.
Add butter, mixing into flour with your fingers. Add buttermilk and
knead to a soft dough. Knead in raisins. On a floured board, roll
out dough to 1/2″ thick. Cut in 16 rounds. Place on a baking sheet
and bake 15 to 20 minutes, until golden. Makes 16 scones.
Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE; CAL: 97; CHO:7mg;
CAR: 3g; SOD: 3g; FAT: 3g;(If I gave the break down of the fat, I
would be to pooped to pop)

Source: Light Easy Diabetes Cuisine by Betty Marks

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Hot Soft Pretzels

Recipe By : Cooking Live Show #CL8860
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 packet active dry yeast
3 teaspoons dark brown sugar
1 1/2 cup warm water (105 – 110 degrees f.)
1 tablespoon salt
4 cups all-purpose flour
cornmeal and extra flour for dusting
— worksurface
coarse kosher salt

In a large bowl combine yeast, 1 1/2 teaspoons brown sugar, and water and let
stand 5 minutes until foamy and bubbly. Add remaining sugar and salt and stir
well. Add the flour, 1 cup at a time, mixing by hand until well incorporated.
Knead dough until smooth about 7 minutes and has a sheen. Transfer to a bowl
and let stand, covered, for 40 minutes in a warm place.

Dust your work surface with flour and cornmeal. Divide dough into
approximately 12 pieces and roll out to desired length and thickness. (Note:
thinner,crispier). Form dough into pretzel-shapes and transfer to a baking
sheet that has been lightly dusted with cornmeal. Allow pretzels to rise for
30 minutes, uncovered.

Preheat oven to 425 degrees F. Bring a large pot of water to a boil.

Carefully transfer risen pretzels to boiling water with a spatula and boil on
one side for 2 minutes, flip and boil other side for 1 1/2 minutes. Transfer
boiled pretzels to a rack to drain for 1 minute. Arrange pretzels on a baking
sheet, lightly dusted with cornmeal, and sprinkle with kosher salt. Bake for
20 minutes until golden brown.

Yield: 6 servings

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Plaintain Empanadas

Recipe By : Too Hot Tameles/tpogue@idsonline.com
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 small Poblano peppers — peeled and seeded
1/4 teaspoon pepper — ground black
1 cup cold refried black beans — canned
3 plantain ripe — unpeeled
1 banana ripe — peeled
1 teaspoon salt
2 scallion — sliced thin
1/4 cup peanut oil
1 cup crema recipe follows
1/4 cup Anejo, Romano or Feta Cheese — grated
1/4 cup Manchego or Feta cheese — grated
Creme Fraiche or sour cream — garnish

Preheat the oven to 350F

Cut a lenghthwise slit in each plaintain and set it on a baking sheet. Bake
until the flesh is thoroughly soft and oozing through the slit, 40 to 50
minutes, set aside to cool.

Meanwhile, make the stuffing: Finely dice the poblano chile. Combine with
beans, scallions, cheeses, and pepper in a mixing bowl and stir to combine.
The stuffing can be made up to a day in advance and reserved in the
refrigerator.

Make the dough in a food processor or in a mixer with a paddle attachment:
Peel, trim and discard any tough ends from the plantains. Combine the
plantains, banana and salt and pulse until a smooth puree is formed, or mix
until just blended. Be careful not to overwork the dough, or it will become
too starchy. Wrap in plastic and chill about 2 hours.

To assemble the empanadas, roll 2 tablespoons of the dough lightly between
your palms to form a ball. Line the bottom of a tortilla press with a small
plastic bag and place the ball of dough in the center. Place another small bag
over the dough and press to form a 3 1/2 inch circle. (If you do not have a
tortilla press, the dough can be flattened with the palm of your hand on a
counter, with a sheet of plastic above and below to prevent sticking.) Place
about 1 teaspoon of the bean stuffing on half of the dough circle and fold
over to enclose, pressing the edges to seal. Place the stuffed empanadas on a
platter and chill at least 30 minutes or as long as a day. (Stuffed empanadas
can also be frozen.)

To cook the empanadas, heat the peanut oil in a medium skillet over
medium-high heat. Fry 4 to 6 empanadas, at a time, shaking the pan constantly,
about 1 minute per side or until dark brown all over. If they darken too
quickly, as they may if very ripe plantains were used,. lower the flame
slightly.) Drain on paper towels. Serve hot with Crema, Creme Fraiche or sour
cream for dipping.

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Per serving: 509 Calories; 54g Fat (93% calories from fat); 2g Protein; 7g
Carbohydrate; 0mg Cholesterol; 2141mg Sodium

Title: White Bean Relish
Categories: Relishes, Beans, Emeril, Ethnic, Am/la
Yield: 2 cups

1 tb Olive oil
2 oz Andouille sausage; diced
1/4 c Green onions; chopped
1/4 c Celery; chopped
2 tb Shallots; minced
2 ts Garlic; minced
1 c Cooked white navy beans
2 tb Italian plum tomatoes;
-peeled, seeded and chopped
1 ts Essence
Salt and pepper

In a saute pan, heat the olive oil. When the pan is
smoking hot, render the sausage for 1 minute. Add the
onions, celery, red peppers, shallots and garlic for 1
minute. Season with Essence. Stir in the beans and
tomatoes. Saute 1 minute and season with salt and
pepper. Remove from the heat. Spoon the sauce onto
the platter. Mound the relish in the cneter of the
sauce. Place prawns around the relish. Granish with
fried spinach, cheese and peppers.

Source: Essence of Emeril, #EE2333, TVFN
Formatted by Lisa Crawford, 5/27/96

—–

Title: Southwest Caesar Dressing
Categories: Salads, Sauces
Yield: 4 servings

1 c Mayonnaise
1 t Brown sugar
2 T Soy sauce
3 T Lemon juice
1/2 t Cayenne pepper
2 T Grated Parmesan cheese
Salt and pepper to taste

Directions;

In a small bowl, mix mayonnaise, brown sugar, soyo sauce, lemon juice,
pepper and cheese. Blend all ingredients well. Add salt and pepper
to taste.
Source:
This delicious version of caesar dressing is a house speciality of
Gainey Ranch, at the Hyatt in Scottsdale. Shared by the chef and
Published in AZ. Republic for our enjoyment.
submitted by marina

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Title: LOVERS PRAWNS
Categories: Chinese, Seafood, Appetizers
Yield: 4 servings

3/4 lb Medium Shrimp, peeled and
-deveined
2 ts Cornstarch
1 ts Sesame oil
1/4 ts Salt
1 pn White Pepper
3 tb Ketchup
2 ts Rice vinegar OR lemon juice
1/2 To 1 t Oriental chili paste
-or sauce
1 c Broccoli flowerets
1 tb Salad oil
1 ts Minced or pressed garlic
1 tb Shao Hsing wine or dry
-sherry
1 pn White pepper

Rinse shrimp briefly; pat dry. In a small bowl,
combine cornstarch, sesame oil, salt and a pinch of
white pepper. Add shrimp and stir to coat. Cover and
marinate in refrigerator for 30 minutes.

In a small bowl, mix together ketchup, rice vinegar
and chili paste. Set aside.

In a medium-size saucepan, bring 2 inches of water to
a boil. Add broccoli and simmer until crisp tender,
about 1 1/2 minutes. Drain broccoli, rinse under cold
water until cool then drain again. Arrange broccoli in
center of serving platter; set aside.

Place a wok or 10-12 inch frying pan over high heat.
When wok is hot, add oil and swirl to coat the
surface. Add garlic and shrimp and stir-fry until
shrimp turn pink, about 2 minutes. Remove half the
shrimp from wok; set aside. To remaining shrimp in
wok, add wine and a pinch of white pepper. Stir shrimp
to coat completely then place shrimp on one side of
platter.

Return reserved shrimp to wok. Add chili sauce and
stir to coat shrimp and heat through, about 1 minute.
Spoon shrimp and sauce onto other side of serving
platter. Makes 4 appetizer servings.

Per serving: 165 Calories, 18 g Protein, 8 g
Carbohydrates, 1 g Saturated Fat, 1 g Monounsaturated
Fat, 3 g Polyunsaturated Fat, .3 g Omega-3 Fat, 129 mg
Cholesterol, 406 mg Sodium.

Variation: Scallops

SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim
Bodle 3/93

—–

Title: Fried Rice #5
Categories: Chinese, Rice
Yield: 6 servings

1 lb Rice cooked and cooled in
-refrigerator a few hours
Vegetable oil for sauteing
4 Pork chops cooked or an
-equal amount of roast pork
-sliced in
Matchstick pieces
Half a chicken cooked and
-sliced in matchstick pieces
1 tb To 2 tb soy sauce
1 lb Shrimp peeled deveined and
-cooked
1 Finely diced large onion
8 oz Fresh sliced mushrooms
1 tb Garlic powder
Soy sauce to taste
6 To 8 oysters optional
8 oz Bean sprouts optional
3 Eggs scrambled and cooked
1 Green onion diagonally
-sliced for garnish
1 Quartered red tomato
-optional
1 Lemon sliced optional

In wok or large frying pan, saute meat in oil over medium high heat.
Add shrimp, then onion, mushrooms and garlic powder, stirring after
each addition. Sprinkle soy sauce to taste. If desired, add oysters
and bean sprouts. Make a well in the center of the mixture and put in
about 1 tablespoon of oil. Break up pre-cooked rice and crumble into
the oil well, gradually incorporating rice into meat mixture. Stir in
scrambled eggs, place on platter and top fried rice with green
onions. Garnish the sides of the rice with tomato quarters and lemon
slices.

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Title: Kansas City Steak Spinach Salad
Categories: Main dish, Salads, Meats
Yield: 4 servings

3/4 lb Boneless tender beef steak
— about 3/4 inch thick
3 tb Kikkoman Lite Soy Sauce
— divided
3 tb Red wine vinegar; divided
1 Garlic clove; pressed
1/4 ts Black pepper
1/4 c Vegetable oil
1/4 ts Oregano; crumbled
1 lb Fresh spinach; washed,
– torn into bite-size pieces
6 oz Fresh mushrooms, sliced
3 Oranges; peeled sectioned

Place steak in large plastic bag with mixture of 2 Tbsp. lite soy sauce, 1
Tbsp. vinegar, garlic and pepper. Press air out of bag; close top
securely. Turn bag over several times to coat both sides. Marinate 30
minutes; turn bag over once. Meanwhile, combine remaining lite soy sauce,
vinegar, oil and oregano; set aside. Broil steak 4 minutes on each side
(for rare), or to desired doneness; cut across grain into thin slices.
Combine with remaining 3 ingredients in large bowl. Blend soy sauce
mixture; pour over spinach mixture and toss to combine.

Makes 4 to 6 servings.

Source: An American Cooking Tour Featuring Kikkoman Low-Salt Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

—–

Thai Chicken Coconut Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Thai

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cans coconut milk — (make sure it’s the
unsweetened kind)
3 tablespoons chopped scallions
3 teaspoons lemon grass
cilantro — (preferably fresh.
— optional
tofu — cubed small
chicken — cubed to bite size
— pieces
mushrooms
1 carrot — grated
juice from loads of limes — 8 or so
serrano chillies — (or any other hot
— chili, again
preferably
pepper — fresh but powdered
— will do
1 teaspoon galanga powder

Heat the coconut milk in a pot. Add everything else. As the lemon grass is

inedible, put it in a tea ball and immerse the ball in the soup so you can retr
ieve it later. Cook until the chicken is done and the soup is hot (30 minutes?
). Taste to see if it needs more limes (it always does) or more hot

peppers (it’s better to start mild and build up to the desired level of spicyne
ss).

By “Diane. Geary” on Dec 26, 1997.

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BAGELS SESAME GARLIC OR PLAIN

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Whole Wheat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Yeast
2 tb Honey
1 1/2 c Warm water
1 c Hard whole wheat flour
Mix together and let sit
-until bubbly
2 1/4 c Hard whole wheat flour
1/2 ts Salt
1 1/2 tb Oil
2 1/2 tb Sesame seeds
1/2 tb To 1 tb garlic powder (to
-taste)

From The Honey Bear Bakery, Kalispell, Montana Makes 8
sizeable bagels.

Eggless. A handsome bagel. Double the recipe if you
expect company – they’ll disappear fast. Omit the
sesame and garlic for plain bagels.

Add remaining ingredients to sponge and knead dough
well.

Let dough rise in an oiled bowl that’s covered until
double in size. Punch down and divide into 8 pieces.
Start a large pan of water boiling. Some say honey
helps the glaze. . . you may (opt) add 1/2 Tbs honey
to the water. Shape into round rolls, then push
thumbs through center and shape the hole.

Drop the bagels into boiling water right away after
shaping them. Leave for about a minute – they’ll puff
up fast. Remove and put on oiled pan. Bake at 350 F
for 20-25 min or at 400F for 10-15 min, until lightly
browned.

From: “Uprisings: Whole Grain Bakers Book” Posted by
Theresa Merkling Posted by Theresa Merkling.

Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0

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